Ingredients for the preparation of rams (rams)
- Fresh ram 1 kg
- Coarse salt 300-400 grams
- Table vinegar (for 3 liters of water) 25 milliliters
- Main Ingredients
- Serving 6 servings
Inventory:Cutting board, Knife, Bowl - 2 pieces, Fish scale cleaning knife, Enameled pan, Lid, Cargo (brick or weight), Refrigerator, Twine or thin steel wire, Gauze or mosquito net
Cooking rams (rams):
Step 1: prepare the fish.
Before we prepare the taranka for salting, we will wash it with scales under running cold water from the mucus. After we shift the carcass to the cutting board and with the help of a kitchen knife we make an incision along the abdomen of the fish from the lower back fin to the gills. Then manually remove all the insides and very carefully wash the gutted fish from blood clots and the remaining pieces of the insides.
Attention: if the fish is small, then it is not necessary to gut it. Large fish are best gutted. Now, at your request, you can clean the fish from scales. To do this, put the fish carcass in a large bowl or sink filled with cold water so that the fish scales do not scatter to the sides and, using a kitchen knife or a special fish knife, clean the ram. Fish head does not need to be removed.
If the fish is large, then - we shift it to a cutting board and make a longitudinal section along the back of the carcass so that the fish is better salted. I prefer not to clean the fish from scales, as it is stored in this form for longer.
Then we generously rub the fish with salt, especially carefully in the area of the head and gills. For this procedure, you need to use only coarse salt and always without impurities (not iodized). If you use finely ground salt, then a crust will appear on the fish, which will prevent the brine from penetrating inside, and thus the ram will not saline well.
Step 2: we prepare a ram (ram) - salted fish.
It is best to salt the fish in an enameled or stainless steel bowl. We take a saucepan and pour a layer of salt about the thickness of about 5-7 mm. We spread the first layer of the ram on the bottom of the container. We make sure that the carcasses lie tightly next to each other, but do not overlap one another. Having laid the first fish layer, evenly pour salt on it. The thickness of the salt cover should be around 10 millimeters. Then, on top of the first layer, lay out the second layer of fish and again pour salt on it. This process is repeated until all the fish has finished.
It is imperative to observe the proportions: 300-400 grams per 1 kilogram of fish salt. If you are pickling more fish than specified in the recipe, then the amount of salt is not difficult to calculate. When the whole pan is laid in a container, cover the dishes on top with a lid that is smaller in radius than the radius of the pan so that the lid is very tightly in contact with salted fish, and put a load on top of it. It can be a weight or brick. Now we put the container in a cool place, best of all in the refrigerator.
If you grease the fish in winter, then the dishes can be put on the balcony, the main thing is that direct sunlight does not fall on it. It can go to salting fish 1-2 daysif the ram is small, if the carcass is medium in size, pickling takes 3-4 days. If the fish is large, then the salting process will increase before 7-14 days. The fish will let in juice, which must be periodically drained. When the abundant release of liquid is stopped, it means that the fish has already salted and you can proceed to the final stage - drying the ram.
Step 3: prepare the ram (ram) - dry the fish.
Before drying, remove the fish from the pan and rinse well several times in a bowl of clean water. After that, we again collect clean water in the tank and soak the ram for 2-3 hours. After this time, we take the fish out of the tank and transfer it to a bowl filled with clean water, after pouring the vinegar into the liquid in the calculation: for 3 liters of water - 25 milliliters of vinegar. Thanks to this solution, flies will not land on fish during drying, and this, in turn, will make it impossible to get unnecessary living organisms in a ramming.
Then we take out the fish carcasses from the solution and string it on twine or thin steel wire. You can use fishing line. Before hanging the ram, we will break the gills so that they dry faster, and if the fish is large, then on the cut belly we will put struts from matches. It is necessary to string fish through the eye holes.
Attention: I do not recommend hanging fish upside down, as in this position all the juice will flow out of it and it will become very stiff and tasteless. Having strung the fish, we hang it in a well-ventilated place, but away from direct sunlight. It is very important to cover the fish before drying. 2-3 layers of gauze or a mosquito net.
Attention: if you regularly dry the fish, then it is best for you to do this in specially prepared boxes. The box should be well-weathered on all sides and covered with gauze or mosquito net, so that insects could not sit on the ram. Hanging is best done in the evening, so that the ram can be weathered and dried overnight. Now it remains only to wait.
First 3-4 dayswhile the fish dries, it smells specific. This is a normal process. After this time, the smell will gradually disappear, and at the end of the week a pleasant aroma will appear. If you prefer sun-dried ram, you can remove it from the wire. And those who prefer more dried fish, you must wait another 4-7 days.
Step 4: serve the ram (ram).
We remove the finished ram and put it on a plate. If the fish was cooked in scales or with entrails, then before serving we release it from the scales and entrails. If the ram is large, then it can be cut into small pieces. You can serve fish with beer or serve with mashed potatoes and fresh vegetables, as you like.
- The most delicious ram is winter. After all, the fish caught in the winter, although not so greasy, has a more empty abdomen, so you can not let out the entrails and the fish better retains aroma and taste. True, if the fish is large, then it is better to clean it from the insides and cut along the spine so that the carcass is better dried.
- Use for salting, only the freshest fish, which was stored several hours after fishing. Such a taranka turns out to be tastier, because in the process of salting the fish will be salted evenly.
- Ready-made fish is best stored in a paper bag in the refrigerator or in the kitchen cabinet.
- If you like sun-dried ram more, then it is better to use it faster or to keep it in the refrigerator.
- If you dry fish in the winter, then it is better to do it in the kitchen near the gas stove or near the stove. If there are no flies in the cool season, then it is not necessary to cover the fish with gauze or a mosquito net.